6 ounces
top sirloin, thinly sliced
1 fresh
lime
1 teaspoon chili powder
1/2 teaspoon
ground cumin
1/2 cup
chunky salsa
1 small
sweet yellow onion, thinly sliced into rings
1 medium
red bell pepper, thinly sliced
2 10-inch fat-free tortillas, warmed
1/2 cup light
sour cream
Place thinly sliced beef strips in a shallow
pan. Squeeze lime juice over and lightly
sprinkle with chili powder and cumin. Let stand for 30 minutes. Preheat a large skillet on medium-high and coat
with a spray of Canola oil. Stir-fry onions and peppers about 3 minutes
or until crisp-tender. Remove from
skillet. Stir-fry beef about 3 minutes
and return onions and peppers to skillet.
Continue cooking until desired doneness of beef. Place one-half beef mixture in center of
each warmed tortilla. Top with salsa and
sour cream. Fold or serve open-faced
Yield: 2
servings.
Sarah Carolyn Hardimon,
M. S. www.recipeladies.com